Crunchy Chocolate Eggs
1 cup packed brown sugar
1 cup light corn syrup
1 cup peanut butter
2 cups cornflakes
2 cups crisp rice cereal
1/2 cup finely chopped peanuts
3-3/4 cups semisweet chocolate chips
1-1/2 teaspoons shortening
In a heavy saucepan, combine brown sugar, corn syrup and peanut butter. Cook and stir over medium heat until smooth. Remove from the heat; stir in cereals and peanuts. When cool enough to handle, drop by tablespoonfuls onto waxed paper-lined baking sheets. Form into egg shapes. Refrigerate until firm.
In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Decorate with sprinkles. Let stand until set. Makes about 4-1/2 dozen.
Note: Reduced-fat peanut butter is not recommended for this.